Vegetable Rotis - popular vegetarian street food in Sri Lanka

-
vegetable roti
vegetable roti

These dangerously addictive vegetable rotis are the most sorted street food in Sri Lanka! They are spicy, delicious, and wholesome! Whosoever tasted, would naturally want more! However, you can make a healthier version of these at home, keeping the same taste and appearance but with less oil and more fresh vegetables.

It is a bit of a cumbersome task to knead the floor to bring to the right texture but when it is being achieved, the rotis are soft and perfect in taste. I have used a generous amount of veggies and very little oil in this recipe to keep it healthy and appetising at the same time.

So, let’s make it,

1st Step: Make the dough for Rotis

You will need :

 All-purpose flour 3 cups
 Salt 1 tsp
Oil 1 tbsp
 Sugar 1 tsp

Knead

  • Rub flour, sugar, salt and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a cling film and let them rest at least an hour (ideally, 2hrs)
Groti

2nd Step: Make the vegetable filling.

You will need :

Salt 1/2 tsp
Ground black pepper and chili powder 1/2 tsp each
Garlic chopped 3 cloves
Green chili slit 1
Onion chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Turmeric powder/Mild curry powder1/2 tsp each
Oil1 tbsp

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shredded cabbage and start stir-frying until they wilt slightly
  • Add the slit green chilli and leek and continue stir-frying for a min or two.  Do not overcook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste
  • Give a good mix, cover and keep aside

3rd Step: Fill and bake the Rotis

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up
  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

Comments

Post a Comment

Popular Posts

Best Black Forest Cake - Easy Recipe With Cocktail Cherries

-
Image
Ingredients: FOR THE SPONGE CAKE Self-raising flour or plain flour 315g Sugar 250g Corn flour 1 1/2 tbsp Baking powder 2 tsp 2 1/2 tsp if plain flour is used Bicarbonate of soda powder 1 tsp Cocoa powder 1/4 cup or 30g Salt 1/4 tsp Eggs 6 Vegetable oil 1/2 cup Nescafe 2 tbsp Hot water 1/2 cup Lemon juice 1 tsp FOR THE FROSTING Heavy cream/Double cream/ Whipped cream 2 cups or 300ml Icing sugar 1 cup or 150ml Dried milk powder 1 tbsp Vanilla essence 1tsp FOR THE SUGAR SYRUP Water 10 tbsp Sugar 10 tbsp FOR DECORATION Morello cherry 1 bottle Dark chocolates 1 bar It was indeed a dream come true; the thrilling experience I had while admiring my gorgeous Black Forest Cake was beyond description. This felt like quite a daunting task, some months before. However, after a few days of dreaming about making this beauty, I later realised, that it is just a matter of making two simple chocolate sponge cakes, soaking them with sugar and cherry syrup, cover with whipped cream frosting, and pat with ...
Read more

Easy Caramel Pudding with condensed milk - Yummy!

-
Image
Welcome to take a tentative spoonful of this gorgeous pudding and I bet, you won’t be able to stop yourself eating a whole big bowl of it! You can merrily dig your spoon through the soft, cushiony middle of this pudding and scoop up a big piece of it with treacle dripping down! A merry sight to anyone with a sweet tooth indeed! This oven-baked version is a real bliss on a busy day when you’re cooking 4 dishes at the same time for a party or fixing an elaborate meal.  Just stick the pudding into the oven, set the timer, and forget about it.  While you are attending to numerous other stuff, the oven will bake it to perfection! My advice is that you must curb your temptation to demolish the whole dish with the biggest spoon, you must muster all your courage and leave the baked pudding in the fridge for at least up to 4-5 hrs. After a long, undisturbed chill will give such a beautiful texture and taste to it. So, let’s make it: You will need these few ingredient...
Read more

Exotic Tomato pickle - inspired by Nepalese cuisine

-
Image
This is indeed a seasonal delight! At the start of the Spring season when the cherry tomatoes are in abundance, is the best time to make this pickle! The speciality of this pickle is that it has no vinegar or a great volume of unhealthy oils.   It’s just natural and simple as it can be!  I am sure that you will love looking at your home-made tomato pickle jar as it sits prettily on your window sill, bathing in the warm glow of Spring sunshine! Once, the pickle is made, you must place the jar under sunlight for a couple of days. This will allow the tomatoes to wilt naturally and ferment with the juices and mustard oil. You need only a few ingredients as follows; Ripped juicy cherry tomatoes 8 Peeled garlic cloves 5 Green chilies slit in the middle 4 Chili powder 1/2 tsp Mustard powder 1/2 tsp Salt 1/4 tsp Turmeric 1/4 tsp Let’s make it: First, prepare the glass jar by washing it thoroughly and wipe until dry. Hold a little above from the stove fla...
Read more